Golden Chicken with Tomatoes and Olives |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 cup long-grain rice |
2 tablespoons olive oil |
1 pound boneless, skinless chicken breasts, cut into thirds |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 large yellow or other kind of onion, thinly sliced |
1 cup large pimiento-stuffed olives, quartered |
2 cloves garlic, thinly sliced |
1 pint grape or cherry tomatoes, halved |
3/4 cup dry white wine (such as sauvignon blanc) |
3/4 cup fresh flat-leaf parsley, chopped |
Directions:
1. Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice. Tip: This quick, savory sauce also livens up pasta, shrimp, and fish.
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